Comparison of antioxidant, anti-microbial activities and enzyme inhibition effects of maceration and ultrasonic assisted extraction parameters of rosehip fruits with different solvents

Medicinal and aromatic plants have long been used for the benefit of humanity. In order to make the best use of these plants, it is important that their extracts are obtained in the most accurate way. Rosehip (Rosa canina L.) is a widely consumed medicinal plant that contains high levels of vitamin C with important antioxidant, antimicrobial, antidiabetic and anti-inflammatory effects thanks to its phenolic compounds. In this study, conventional maceration and ultrasonication-assisted extraction (UAE) (maceration+ ultrasonication) methods were applied for extraction. For this purpose, maceration and maceration + UAE extracts using dimethyl sulfoxide (DMSO), methanol-water (20:80) and ethyl acetate solvents were prepared (DMM, DMU, MSM, MSU, EAM and EAU, respectively). Ultrasonication was performed in addition to the maceration method. All other applications were the same. The total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity as DPPH, ABTS and FRAP were determined in all extracts. It was found that DMU extract had the highest values in terms of TPC and TFC content compared to other groups (p<0.05). Similarly, DMU exhibited the highest antioxidant activity, with the exception of FRAP. These extracts were also tested for antimicrobial activity and minimal inhibitory concentration (MIC) against 8 different types of organisms including Gram (-), Gram (+) bacterial strains and yeast. In general, although the number of microorganisms that the extracts showed activity varied, all extracts were found to have antimicrobial activity against C. albicans and B. sereus. Extracts were also analysed for their Acetylcholinesterase and butyrylcholinesterase inhitory effect that EAU had the lowest AChE and BChE inhibitory IC50 value. Especially in terms of antioxidant content and activity, maceration and ultrasonically assisted maceration methods were found to be more effective when polar solvent was used compared to the maceration method only.